Carrot Bundt Cake with Cream Cheese Frosting
Servings:*
1 cakeIngredients
- Cake Ingredients
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose unbleached flour
- baking powder
- baking soda
- 2 teaspoons cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon Nutmeg
- 1/2 teaspoon salt
- 2 cups grated carrots
- Cream Cheese Frosting
- 8 ounces cream cheese, at room temperature
- 2 tablespoons unsalted butter, at room temperature
- 3 cups powdered sugar
- Zest from 1 lemon
- 2-3 tablespoons milk
- For Topping
- 1/4 cup chopped pecans
Directions
- Heat oven to 350 F. Spray Bundt pan generously with cooking spray. In a large bowl, whisk together oil and sugars until well combined. Add eggs, one at a time, whisking to completely combine after each addition. Add vanilla extract and whisk to combine. Add baking powder, baking soda, cinnamon, cloves, nutmeg and salt; whisk to combine, then stir in flour with a spatula. Fold in carrots. Pour into prepared Bundt pan. Bake in preheated oven for 45-50 minutes, until golden on top and baked through. Let cool in the pan for 10 minutes, then turn cake out onto a wire rack and cool completely.
- To make the frosting: Beat cream cheese and butter with electric mixer until creamy. Add powdered sugar slowly, beating well to combine. Add lemon zest and 1 tablespoon of milk at a time, until desired consistency is reached. Drizzle/spread over cooled cake. Sprinkle with chopped pecans. Slice and enjoy!
- Recipe by: greens & chocolate | http://www.greensnchocolate.com/
* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.